GingerBeer

Altered from a recipe on Instructables.

1.5 c sugar (mix white and brown)

Grate enough ginger to wet all of the sugar. about

(2) 2"x6" large ginger roots

for me. Finely grated in zester.
Makes a firm dry-ish ball of wet sugar.

Add about

1/2 tsp Cream of Tartar

if you have it.

Add

1/2 chili pequin
6 whole peppercorns

Add enough

Boiling Water

to cover the ginger and sugar, and slowly simmer for a syrup slightly thinner than simple syrup.

Bring water back to a simmer, stir, and allow to simmer gently for about 10 minutes, then remove from heat.

Add zest and juice from about

1.5 lemons, XOR about 3ish limes

Let sit for a couple of minutes, then strain into a jar for storage in the refrigerator.

Serve with about 1.5-2 Tbsp syrup per glass of sparkling water.

I have done this once so far, but with 1 lemmon, 1 chili pequin, and about a dozen peppercorns. It was a bit hot, and low in lemmon, so I increased the lemmon above, and reduced the chili and peppercorns.

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